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When a turkey is shot in the head with a shotgun, death is usually instant. However, a turkey may flop on the ground for several seconds, even up to a minute, after it’s “dead.” In this case, the turkey isn’t going anywhere so simply wait for it to go still. If the bird is wounded and laying with its head up, you may need to shoot it again – in the head with a shotgun, or in the spine or vitals with an arrow. Don’t try to ring the neck of a bird that’s still alive but not going anywhere
Turkeys are some of the best tasting game birds we hunt. The key to eliminating any “gaminess” in the meat is to take proper care of it in the field. After your shot, you’ll want to field dress your bird as quickly as possible. The goal is to cool the bird down by removing its internal organs and allowing air to circulate in the body cavity. Gutting a turkey All you need to gut a turkey is a simple pocket knife. Cut through the thin skin of the stomach from the bottom of the breastbone to the anus. Keep your
There's more than one way to pluck a turkey. Whatever method you choose, don’t just grab a handful of feathers and start yanking. This could rip the very thin skin, and once you’ve ripped the skin it’s difficult to finish plucking. In fact, at that point you may need to resort to skinning the bird. Keep the feet attached to while turkey while plucking it. They’ll give something to hold on to as you rotate and move the carcass around for thorough plucking. Dry plucking a bird – simple but time consuming To dry pluck a turkey, hang it up
Wild turkeys can be eaten either fresh or aged. It all comes down to personal preference, and there are adherents on both sides. Why and how to age a turkey Aging is a process by which changes in muscle enzymes tenderize the meat, and concentrate the flavor. Many hunters prefer to age their meat – both big game and game birds. Others adhere to the motto “fresh birds are the best birds.” Aging is particularly helpful in tenderizing the meat of older toms. If you choose to age your bird, here are some tips: Wild turkey can be aged right
When preparing your turkey for the pot, you can either skin it or pluck it. Because wild turkeys have such thin skin, many hunters prefer skinning their turkeys as it’s must faster than plucking the bird. Pick up where you left off gutting the bird Simply continue making the cut in the skin from the body cavity, all the way up the breast bone to the base of the neck. The skin is thin enough that you often can peel it free from the breast meat. Slide your thumbs under the skin and working it up and away from the
After the shot, don’t take your eyes off the turkey. Quickly and safely get to the downed bird to make sure it’s dead, or to take a second shot if it’s not. Turkeys are high-strung birds that can move quickly. A lot can happen between when you take a shot and when your bullet or arrow hits the bird that can lead to a wounded bird. You’ll want to be ready to take a second before the bird can run or fly away. Follow up for shotgun hunters When turkey hunting with a shotgun, keep the gun in a ready
The text for this turkey hunting course was originally written by Scott Haugen and edited by Jessica Sall. Videos were produced by Scott Haugen. Special thanks to the National Wild Turkey Federation for sharing many of the photos used in this course. Additional photos were from Scott Haugen and the Oregon Department of Fish and Wildlife
When it comes to calling turkeys in the spring, we’re being a bit unnatural. In the turkey woods, toms gather on strutting grounds and try to call hens to them. Hunters are doing just the opposite: making hen sounds to bring toms to them. For this reason, it pays to develop confident turkey calling skills. Here’s a look at the turkey sounds hunters will want to be able to make. Refer to the instructions for each kind of call to see how to mimic these sounds. The yelp is a basic turkey call and the easiest sound to make. It’s
Find the 2018-19 weekly statistics for waterfowl and upland game birds at Summer Lake Wildlife Area.